Bake 10 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes, then remove from cookie sheet to wax paper.

In a small microwavable bowl, heat hot fudge topping on high for 20 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Drizzle each warm cookie with caramel topping. (You can put the toppings in squeeze bottles for easy, no-mess drizzling.)